Here's a chart with target temperatures that the center of your steak should reach before you sear it in a pan. I like my steak around medium which is about 140°F. I subtracted 15 degrees, and ...

The reverse-sear method, where the steak is first cooked at a low temperature in the oven and finished over high heat in a hot skillet, is the perfect answer to the problem of gauging doneness and ...

If you want, you can tent it and let it rest at room temperature for up to 90 minutes. For steaks, ... It should take only 1 to 2 minutes per side to get a nice sear. Reverse sear steak.

Chuck steak—usually sold as "chuck roast"—is ideal for when you want to serve steak to a crowd without breaking the bank, and this reverse-sear method is a no-fail way to cook it.

When reverse searing, you cook the steak first, low and slow in the oven, which keeps it juicy and tender. Then sear it in a screaming hot skillet on the stove.

I like my steak around medium which is about 140°F. I subtracted 15 degrees, and aimed for 125°F -ish. It took me 45 minutes to get to 122°F, with two temperature tests after the first 25 minutes.